Step 2: Cut mushrooms and into large chunks, keeping oyster mushrooms whole. Toss with onion, and salt and pepper to taste. Pan-fry in butter in nonstick skillet over medium heat for about 12 minutes or until slightly caramelized and liquid has evaporated. Stir in remaining barbecue sauce mixture; heat through.

Step 3: Meanwhile, season medallions with salt and pepper to taste. Grill over medium-high heat for 5-6 minutes per side for medium-rare, brushing with reserved sauce occasionally. Let stand for 5 minutes. Serve each topped with pan-fried mushrooms.

Tip: If using marinating medallions, pierce meat all over and marinate in 1/4 cup of the basting sauce for 8-12 hours in fridge. Discard sauce used to marinate and grill as above, skipping the basting step.